Gingerbread Roll Cake with Spiced Whipped Cream Filling Recipe

Introduction

This Gingerbread Roll Cake is a festive, spiced dessert perfect for holiday gatherings. Light and fluffy, it’s filled with a creamy cinnamon whipped filling that complements the rich molasses-flavored cake beautifully.

Ingredients

• 3 eggs, separated
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup molasses
• 1 tablespoon butter, melted
• 1/4 cup sugar
• Confectioners’ sugar (for dusting)
• FILLING:
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners’ sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• Additional ground cinnamon (optional, for garnish)

Instructions

1. Step 1: Place the egg whites in a bowl and let them stand at room temperature for 30 minutes. Preheat the oven to 350°F (175°C). Grease the bottom of a 15x10x1-inch baking pan and press a piece of parchment or waxed paper into the bottom.
2. Step 2: In a small bowl, whisk together the flour, 1/2 teaspoon each of cinnamon, cloves, ginger, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the egg yolks on high speed until thickened, about three minutes. Beat in the molasses and melted butter. Set aside.
4. Step 4: Using clean beaters and a clean large bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating on high speed after each addition until sugar dissolves and the mixture reaches soft, glossy peaks.
5. Step 5: Gently fold the egg whites into the egg yolk mixture, then fold in the flour mixture until just combined. Pour the batter into the prepared pan and spread evenly. Prepare a large clean kitchen towel dusted lightly with confectioners’ sugar to roll the cake onto after baking.
6. Step 6: Bake for 9 to 12 minutes, or until the top springs back when lightly touched. Cool the cake on a wire rack for five minutes. Invert the cake onto the sugared towel, peel off the parchment paper, and roll the cake with the towel from the short side. Let cool completely.
7. Step 7: To make the filling, beat the heavy whipping cream, confectioners’ sugar, cinnamon, vanilla extract, and ground cloves in a chilled large bowl until soft peaks form.
8. Step 8: Carefully unroll the cooled cake and spread half the filling evenly over the surface, leaving a 1/2 inch border. Roll the cake up again without the towel and place seam side down on a serving platter. Spread the remaining filling over the outside of the cake. Optionally, sprinkle the top with additional ground cinnamon. Serve immediately or refrigerate until ready.

Tips & Variations

• For best results, ensure your mixing bowl and beaters are free of any grease or yolk when whipping egg whites to achieve perfect peaks.
• Swap molasses for dark corn syrup or honey for a milder sweetness and different flavor profile.
• Try adding a teaspoon of freshly grated ginger or orange zest to the filling for a fresh, bright twist.
• To highlight the pretty swirl inside, slice off about one inch from each end of the frosted cake before serving.

Storage

Store the Gingerbread Roll Cake in an airtight container in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for 15–20 minutes to soften slightly. This cake is best enjoyed fresh but can be gently reheated in the microwave for a few seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day in advance. Roll and fill the cake, then refrigerate overnight. Just add any garnish before serving.

What can I use if I don’t have molasses?

If molasses isn’t available, you can substitute with dark corn syrup or honey, though the flavor will be slightly different but still delicious.

Gingerbread Roll Cake with Spiced Whipped Cream Filling Recipe

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This Gingerbread Roll Cake is a festive and flavorful dessert perfect for holiday celebrations. It features a tender, spiced molasses cake rolled with a creamy cinnamon-spiced whipped cream filling. Lightly dusted with confectioners’ sugar and cinnamon, this show-stopping dessert combines warm spices and rich molasses with a smooth, fluffy texture that will delight your senses.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 3 eggs, separated
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup molasses
• 1 tablespoon butter, melted
• 1/4 cup granulated sugar
• Confectioners’ sugar, for dusting

For the Filling:

• 1–1/2 cups heavy whipping cream
• 1/3 cup confectioners’ sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• Additional ground cinnamon, optional for topping

Instructions

1. Warm the egg whites and prepare the pan: Place the egg whites in a bowl and let them stand at room temperature for 30 minutes while you preheat your oven to 350°F. Grease the bottom of a 15x10x1-inch jelly-roll pan, then press a piece of parchment or waxed paper into the bottom of the pan to prevent sticking.
2. Prepare the dry ingredients: In a small bowl, whisk together the all-purpose flour, ground cinnamon, cloves, ginger, baking soda, and salt. Set this mixture aside.
3. Mix the wet ingredients: In a large bowl, beat the egg yolks on high speed until they become thick and pale, about 3 minutes. Then, beat in the molasses and melted butter until fully combined.
4. Beat the egg whites: Using clean beaters and a clean large bowl, beat the room temperature egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating on high speed after each addition until the sugar dissolves and the egg whites hold soft, glossy peaks. Ensure no yolk or water contaminates the egg whites for proper whipping.
5. Make the batter: Gently fold the beaten egg whites into the molasses and egg yolk mixture, being careful not to deflate the whites. Then fold in the flour and spice mixture until just combined. Pour and evenly spread the batter into the prepared pan. Prepare a large kitchen towel dusted lightly with confectioners’ sugar for the next step.
6. Bake and roll the cake: Bake the cake in the preheated oven for 9 to 12 minutes, or until the top springs back when lightly touched. Remove the cake and cool on a wire rack for 5 minutes. Then invert the cake onto the sugared kitchen towel, gently peel off the parchment paper, and starting at the short edge, roll the cake up in the towel jelly-roll style. Allow it to cool completely in the rolled-up position on a wire rack.
7. Make the filling: Chill a large bowl, then combine the heavy whipping cream, confectioners’ sugar, cinnamon, vanilla extract, and ground cloves. Beat the mixture until soft peaks form, creating a fluffy and aromatic cream filling.
8. Assemble the cake: Carefully unroll the cooled cake and spread half of the whipped cream filling evenly over the surface, leaving a 1/2 inch border around the edges. Roll the cake back up tightly without the towel, and transfer it seam side down onto a serving platter. Spread the remaining filling over the outside of the cake, and if desired, sprinkle additional ground cinnamon over the top. Serve immediately or refrigerate until ready to serve. For presentation, slice about 1 inch off both ends to showcase the beautiful swirl.

Notes

• Be sure that your bowl and beaters for whipping egg whites are completely clean and dry to ensure proper volume.
• Lightly dusting the kitchen towel with confectioners’ sugar prevents the cake from sticking when rolling.
• Rolling the cake while warm helps prevent cracking.
• Slice the ends off the roll to show the swirl and create a neat presentation.
• For best results, chill the filling bowl before whipping cream to achieve better peaks.
• This cake is best served the same day but can be refrigerated overnight, covered tightly.

Keywords: gingerbread roll cake, holiday dessert, molasses cake, whipped cream filling, spiced cake, jelly roll, Christmas dessert